Delicious Butternut Squash Soup With Roasted Chickpeas
This soup is kinda sweet, kinda spicy and totally satisfying. It makes the perfect lunch or dinner to take to work (it smells awesome) or a great dish to make when entertaining friends and family because it comes together so easily.
Servings: 6
Ingredients
- 2 TBSP coconut oil or olive oil
- 1 yellow onion medium in size, chopped
- 3 cloves garlic minced
- 3 carrot peeled and chopped
- 3 celery sticks chopped
- 1 butternut squash small or medium in size, peeled and diced
- 3 cups veggie stock or water, or chicken stock
- 1 cup water
- 1 tbsp cumin + 2 tsp more for chickpeas
- Salt and pepper to taste be generous!
- 2 tsp turmeric
- 2 tsp cinnamon
- 1/2 tsp cayenne optional
- 1 can of chickpeas rinsed and drained
- 2 cups non-dairy milk add more if needed
Instructions
- Preheat the oven to 400 F. Warm the oil in a large pot over medium heat. Add the onion and cook, stirring frequently, for about 5 minutes, until they are translucent.
- Add the garlic, carrots, celery, butternut squash, veggie stock, water and spices to the pot. Turn up the heat and stir thoroughly.
- Once the mixture starts boiling, turn the heat down to a simmer and cover the pot. Let it cook for about 30 mins, until the squash is tender. (Note: If you roast the squash ahead of time this step will take half the time, or about 15 minutes).
- While the soup cooks, toss the chickpeas in a bowl with salt, pepper, cumin and a dash of oil. Pour them onto a baking sheet lined with foil, and bake for 15-20 minutes, until crispy.
- Once all the veggies in the soup are tender, transfer it to a blender with some nondairy milk (I used about 1/2 cup per batch in the blender) and blend until smooth. Repeat until all the soup is blended.
- Portion the meals you need in containers and top with chickpeas—as many as you want. Freeze the rest!
Notes
This meal will last for up to 4 days in the fridge or 3 months in the freezer.
